Dijon Tarragon Chicken Mashed Potatoes With Brie Or Camembert And Rainbow Chard With Bacon And Leeks Recipes

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Steps:

• Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
• Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.

Steps:

• In a skillet over medium-high heat, heat the oil and melt the butter. Season chicken with salt and pepper. Place chicken in the skillet and brown on both sides. Reduce heat to medium, cover, and continue cooking approximately 15 minutes or until chicken juices run clear. Remove chicken and set aside, keep warm.
• Stirring cream into the pan, scrap up brown bits left in bottom of the pan. Mix in mustard and tarragon, cook and stir 5 minutes or until thickened. Return chicken to skillet and coat with sauce. Drizzle chicken with remaining sauce to serve.